This creamy mushroom pasta is silky, savory and deeply comforting, with earthy porcini, golden cremini mushrooms and a generous shower of Parmesan. The starchy mushroom cooking liquid helps the cream sauce cling to every strand, so each bite is rich without feeling heavy. For more cozy pasta nights, try the Creamy One-Pan Chicken Mushroom Pasta and Creamy Turkey Pasta with Peppers.
Ingredients
- 200 g (7 oz) pasta
- 50 g (1.75 oz) dried porcini mushrooms
- 500 g (1.1 lb) cremini or button mushrooms, thinly sliced
- 450 ml (1 3/4 cups + 1 tbsp) cream (10-20%)
- 150 g (5.3 oz) Parmesan, grated
- 2 garlic cloves
- Olive oil for cooking
- Salt to taste
Instructions
- Soak the dried porcini in cold water for 30 minutes.
- Thinly slice the fresh mushrooms. Squeeze the porcini dry and slice them as well.
- Warm the olive oil in a skillet over medium heat and saute the garlic for about a minute.
- Add all the mushrooms and cook 6-7 minutes over medium heat.
- Bring the mushroom soaking liquid to a boil (top up with plain water if there is not enough), salt it and cook the pasta according to package directions.
- Five minutes before the pasta is done, pour the cream into the mushrooms and simmer until the sauce thickens.
- Transfer the pasta to the mushroom sauce, adding half a ladle of the starchy mushroom water.
- Serve sprinkled with Parmesan.
Tips
- Do not crowd the mushrooms, or they will steam instead of browning; cook in a wide skillet.
- Save a little starchy pasta water before draining, to loosen and gloss the sauce.
- Stir in most of the Parmesan off the heat so the sauce stays silky. For more pasta technique, see Allrecipes.
Nutrition: per 100 g: 91 kcal, protein 2 g, fat 5 g, carbs 12 g